I love love love this product. It works so well and thickens sauce so fast. The nice thing about it is you just add it to the gravy or what you need to thicken and just whisk it around. No adding to water and mixing up first. I always start out with a small about 1/2 t then add just to make sure I don't add too much. I will buy this product again and again.

We love this product, this is the perhaps the 10th time we've ordered it, the third from Netrition. This is a product that you have to learn how to use or it will get gloppy and slimy, you absolutely use no more than 1/2 teaspoon or less for each 2 cups of liquid for gravy, less for soups. We use this all the time, it makes great gravy, sauces and soups. I haven't tried puddings. You have to use a whisk, I use a spoon held over the boiling pot and tap a bit in with the whisk and whisk like crazy each addition. It gets thicker as it cooks for awhile, after 5 or 10 minutes it becomes a nice consistency, as it would if you used a traditional slurry. Give it a try but be sure not to use too much.

Use this successfully as the thickener in my sugar free peach pie; sugar free canned peaches (Del Monte and Libby has a line of them), a little stevia, cinnamon, nutmeg, lemon juice, a little butter, put the whole into pie dough (still working on a reduced carb pie dough I like), and out comes a dessert I actually enjoy and prefer more than the sugar sweetened/cornstarch thickened peach pies I ate in the past. It is expensive, but I only use 1/2 teaspoon for the whole pie. Recommend.

Yes I recommend this product, it does thicken up soups, sauces, juice for cobbler, etc. Use as directed...some might tend to use too much, 2 teaspoons dissolved in water for a whole pot of chili or stew, then cook a while longer it will thicken up.

I was looking for a replacement for ThickenThin not/Starch which is no longer available.

This certainly does the trick and thickens food very well. Be aware, however, that this product will seize up instantly if you attempt to mix it with a small amount of water before adding it to your final liquid. The result is some thickening of the final liquid but LOT of gelatinous lumps.

What I've found works best is to put a small amount of Thick It Up in a metal strainer and tap it into your final liquid as if you were lightly dusting something with powdered sugar. Stir that in and check the thickness. Repeat until you get the final liquid as thick as desired. It takes a while but it really avoids the lumps or the library paste issues.

I made Chocolate pudding using "thick it up". The pudding was awful! It had a slimey feel in my mouth. It's that slimey texture that ruined the pudding for me. I might find something else to use it in; but now I'm "gun shy" about trying it in anything else.

I will recommend it because we need something to thicken with but beware, it is slimy. I really really really miss the thicken not thin product. This stuff in my opinion is not a very good substitue. I'd love to find something else that did not lump and was not slimy.

I made gravy for a roasted chicken with this. First, I followed an Atkins gravy recipe and it called for way too much of this product and it got extremely thick and gelatinous. After I thinned it out with more chicken broth to a more normal gravy consistency, the taste was very SLIMY. I could barely eat it. The flavor wasn't bad because I seasoned it well, but the feel of it in my mouth was slimy. Yuck.